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in my research on pressure fermentign and spunding i came across this video from doug piper . i thinks its pretty good.

hi i have never pressure fermented before. does this sound right? fill keg with 4.5 liters of chilled wort . aerate pitch yeast. option 1) attach blow off to gas in port for initial phase of fermentation maybe 24 hours? then switch to spunding valve set at 12 psi ( i saw a video where i...

i had to repost this in the deal forum . its a great deal. https://www.homebrewtalk.com/threads/kegland-oxebar-corny-kegs-20l-5-2gal.732471/

i used to do a DAR at day 10 but since i got my wifi hydrometer im thinking i can hone it into around 75 percent attenuation both of which i have seen reccomended. when do you brewers like to do your rest if you do one. thanks for any responces.

she did get it in the glass lol

i currently have been repitching the whole yeast cake( trub hop matter and all) with good results. but its a discontinued yeast and i want to increase the amount i have so that i can split it into two 5 gallon batches. i recently learned that i have to repitch it into higher gravity wort to...

local delis have a huge selection of 1-2 dollar 16 oz canned german imports near me. i just got a six pack for 6$ some of these are pretty good. its a good thing i like to brew because to make 6 perfectly drinkable different beers wihtout error is a fair amount of work. much harder than...

no its not an article from The Onion. thanks to my aio. i was able to actually make beer yesterday and im still here to write about it. lol. serioously thanks to my aio holding mash temps and boiling unattended i was able to brew. strike water was set the night before. i doughed in...

open ferrmentation. i dumped 2 liters of cherry and 1.5 gallons AJ onto the cake of my cider that i just kegged. it went 87 percent in just 48 hours. i dont know if good or bad but definately my fastest ever.

i am very particular with my bagels. bagels must be soft and airy on the inside with the right amount of crisp on the shell. IF a bagel place knows how to make good bagels, then they will come out of the oven steaming hot with a hard crisp shell no doughiness AT ALL. crisp to the point of...

not sure if this poll has been done before. i gave up siphoning beer a while ago in favor of spigots . one downside to spigots is that water baths can be an issue bathing the spigot in swamp water during fermentation. i got around this using fermentation chambers instead of water baths i am...

few months ago i got a sodastream canister that had narrow threads that wouldnt fit into my adaptor. i exchnaged it no prob and the clerk said it happens once in a while but it still a pain and means to be safe i should prolly have another in the cabinet for emergencies . well today it...

when i ferment motts apple juice it usually gives sulfur about day ten for 1-2 weeks. however after the sulfur burns off it off-gasses the most delicious apple aroma for several days at least. my ferm chamber smells like an apple orchard on a crisp fall day. i would love to retain more of...

hi all, i used llalemand kolsch yeast for the first time last month and was really surpirsed at the result. i have never had a ale yeast taste so clean . notty is close but not the same. i repitched it and its now going in another kolsch but i am afraid i wont get more than another few...

didnt want to start a new thread but all the ones related i found were 10 plus years old, so didnt want to resurrect an old one. i brewed outside for the first time yesterday. it was really great. the kids didnt complain about the smell. and the wife didnt complain i was in the way. it...

a collector friend of mine found out i brew beer so he gave me this really cool 4 pack signed by kelsey grammar. only problem is its 3 years old and prolly tastes stale. i dont know if i would have opened it anyway even if it was fresh . i prolly would have kept the signed can and drank...

My inventory: yeasts 1 llalemand kolsch slurry 2 weeks old in fridge. 2 wyest2565 smack pack 3 34/70 (2 packs) 4 cellarscience german slurry 4 weeks old in fridge hops 1 oz tettananger 1 oz perle 1 oz hallertaua mittelfru 1 oz magnum 2 oz pacifica hallertau huell melon mandarina mosaic...

ritebrew beat out my lhbs today and that was with pick up and 20 percent off lager kits. they were better than morebeer and the other big name online stores also. i got 20 lbs of grain 2 packs of 34/70 1 pack of live 2565 with ice pack and bubble wrap, and 4 oz of hops for 62 dollars with...

i have had various results searching for this answer with most agreeing that lowering my mash temps will lead to a drier beer. i like adding a pound of corn to my lagers to dry them out. when i leave out the corn i get a more german/ european heavier beer. the additional corn can be...

2 gallons motts apple juice 1/3 liter sour cherry juice 2/3 liter dark cherry juice 3 cherry/hibiscus/rosehip tea bags in 1 cup of hot water juice of one lime yeast nutrient pectinase s05 ferment all the way dry about 3 weeks add gelatin and 1 liter of motts to keg. rack into keg. carb and...